I don’t feel this needs much more of an introduction than the title itself. Put the words “Salted Caramel” alongside “Chocolate Brownie” and i’m listening. Pure decadence and worth every bite.
Makes 9 brownies. You will need a small 8” square baking tin and a sugar thermometer.
Unsalted Butter – 125g
Dark Chocolate 70% – 100g
Golden Caster Sugar – 200g
Cocoa powder, sifted – 60g
Eggs – 2 Large and cold
Vanilla Extract – 1 Teaspoon
Espresso – 1 tablespooon
Salt – 1 Teaspoon
Plain Flour – 30g
Dark chocolate chunks – 50g
Milk chocolate chunks – 50g
Glucose – 80g
Caster Sugar – 240g
Double Cream – 180ml
Unsalted Butter – 100g
Salt – 4g
Dark Chocolate – 50g
Vanilla Salt for decoration
Maldon Sea salt flakes – A few tablespoons
Vanilla paste with seeds – 1 teaspoon
Line the tin with parchment paper ( if you apply some butter or oil to the pan it will help the paper to stick to the sides).Pre-heat the oven to 150°c.
The Brownie: You want to have a saucepan of water on a gentle simmer that fits a heatproof bowl on top. In this bowl, melt the butter and the 100g of dark chocolate gently, not stirring too much. Once it is melted, remove from the heat, place on a tea towel and add the cocoa and sugar and mix together. Now add the eggs, espresso, salt and vanilla extract and mix for a few minutes until the mix starts to become slightly paler. Now add the flour and gently fold in, followed by the chocolate chunks.
Pour the mix into the tin and bake for 35 minutes or until slightly puffed. If you insert a knife you should be left with what is called ‘wet crumb’ , some wet looking crumbs but not a raw batter. Leave this to cool in the tin.
The Vanilla Salt: Mix the salt and vanilla together, I usually use my fingers and gently rub it together. Sprinkle this onto a baking tray and place into the oven once you have turned it off after cooking the brownies, this will dry it out. Leave it here until it feels dry.
The Caramel: Have the chocolate, salt and butter weighed and ready. Place the Sugar and glucose into a small saucepan with 40ml water and cook on a medium heat. Warm the cream in a small saucepan whilst you start to cook your sugar, take off the heat just before it boils. When the sugar reaches a lovely deep golden brown, remove from the heat and add the butter, salt and cream and stir until combined.
Return the pan to the heat and place the sugar thermometer into the mixture. The caramel now needs to reach 118°c. When it has reached this point, remove from the heat and add the chocolate, gently stirring. Leave the mix to cool for a few minutes and then pour over the top of your brownie that is still inside the tin. Leave this to set at room temperature and then place in the fridge for an hour or so to set before removing the brownie from the pan and slicing. Decorate with the Vanilla salt and serve at room temperature.
A few tips:
– When you are slicing the brownie I recommend using a hot knife. You can fill a jug with boiling water and put the knife into this, wiping it dry as you remove it.